Eitemau Tebyg: Recovery, Isolation and Characterization on Food Proteins
- Legumes as Food Ingredient
- Functionality and Food Applications of Plant Proteins (Volume II)
- Trends in Grain Processing for Food Industry
- Functionality and Food Applications of Plant Proteins
- Advances in Legumes for Human Nutrition
- Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins
Pwnc: enzymatic hydrolysis
- Natural Degradation: Polymer Degradation under Different Conditions
- Lignocellulosic Biomass II
- Advances in Legumes for Human Nutrition
- Advancements in Catalytic Conversion of Biomass into Biofuels and Chemicals
- Marine Biotechnology for Sustainability of Ecologically Significant Resources
- Natural Polyphenols in Human Health